The Ultimate Meatball Recipe: Juicy, Flavor-Packed, and Totally Sauce-Worthy
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These are your classic, Italian-style meatballs—tender, juicy, packed with herbs and garlic, kissed with Parmesan, and ready to be dunked in marinara, piled on pasta, tucked into subs, or just devoured straight from the pan. They’re pan-seared for that golden crust, then simmered in sauce until they’re practically melt-in-your-mouth delicious. Whether you're meal-prepping, feeding a crowd, or just craving comfort food, this is the meatball blueprint you’ll come back to again and again.
Ingredients
Instructions
Soak the breadcrumbs: In a large bowl, stir the breadcrumbs and milk together. Let it sit for 5 minutes so it becomes a soft paste—this keeps your meatballs tender.
Make the mix: To the breadcrumb mixture, add the beef, pork, egg, garlic, Parmesan, parsley, salt, pepper, oregano, and red pepper flakes if using. Mix gently with your hands or a fork until just combined—don’t overmix or they’ll get tough.
Shape it up: Roll the mixture into 1½-inch balls (about the size of a golf ball). You’ll get around 20–24 meatballs.
Sear for flavor: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 2–3 minutes per side until browned all over. They don’t need to be fully cooked—just golden and crisp.
Simmer to finish: Pour your marinara sauce into the skillet (or transfer meatballs to a pot of sauce). Simmer everything together over low heat for 15–20 minutes, until the meatballs are cooked through and infused with saucy goodness.
Serve hot: Over spaghetti, in a hoagie roll, with polenta, or alongside a crusty hunk of bread to mop up the sauce. No wrong answers here.
Nutrition
- Calories
- ~370 kcal per serving
- Fat Content
- ~24g
- Carbohydrate Content
- ~6g
- Protein Content
- ~28g
